Prepare and freeze the potatoes in advance. Cook from frozen for gorgeous crispy edges and soft centres. Goose fat is the secret ingredient for success here.

SERVES 8

PREP 15 MINS

COOK 1 HR 10 MINS

roast-potatoes1.5kg even sized potatoes, peeled , halved

400g shallots

150g goose fat

2tsp sea salt

Several sprigs sage

1 Put the potatoes into a pan with the shallots. Cover with cold salted water and bring to the boil. Once boiling, cook for 8 mins

2 Drain and toss each in a colander to rough up the potato edges.

3 Spread out the potatoes onto 2 baking trays. Cool, cover with cling film and freeze.

4 Heat the oven to 200C, Gas 6. Put the goose fat into a large roasting tin, heat for 4 mins, till sizzling. Add the frozen potatoes and shallots and cook for 30 mins, turn. Sprinkle with salt and sage and cook for 30 minutes more until crisp and golden, turning as needed.

PER SERVING: 341 CALS, 18g FAT (5g SATURATED), 38g CARBs